Cooked Meat and Risk of Breast Cancer—Lifetime Versus Recent Dietary Intake-Reference-Cited by-同舟云学术

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Cooked Meat and Risk of Breast Cancer—Lifetime Versus Recent Dietary Intake

Published:2007-05 Issue:3 Volume:18 Page:373-382
ISSN:1044-3983
Container-title:Epidemiology
language:en
Short-container-title:

Author:

Steck Susan E.,Gaudet Mia M.,Eng Sybil M.,Britton Julie A.,Teitelbaum Susan L.,Neugut Alfred I.,Santella Regina M.,Gammon Marilie D.

Publisher

Ovid Technologies (Wolters Kluwer Health)

Subject

Epidemiology

Reference43 articles.

1. Analysis of 200 food items for benzo[a]pyrene and estimation of its intake in an epidemiologic study.;Kazerouni;Food Chem Toxicol,2001

2. Food heating and the formation of heterocyclic aromatic amine and polycyclic aromatic hydrocarbon mutagens/carcinogens.;Knize;Adv Exp Med Biol,1999

3. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness.;Sinha;Food Chem Toxicol,1998

4. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.;Sinha;Food Chem Toxicol,1998

5. Mammary gland carcinogenesis by food-derived heterocyclic amines and studies on the mechanisms of carcinogenesis of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP).;Snyderwine;Mutat Res,2002

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1. High temperature cooked meats;Encyclopedia of Toxicology;2024

2. The interaction of diet, alcohol, genetic predisposition, and the risk of breast cancer: a cohort study from the UK Biobank;European Journal of Nutrition;2023-11-01

3. Exploring the presence of bovine leukemia virus among breast cancer tumors in a rural state;Breast Cancer Research and Treatment;2023-07-30

4. Genome Designing for Nutritional Quality in Vegetable Brassicas;Compendium of Crop Genome Designing for Nutraceuticals;2023

5. Genome Designing for Nutritional Quality in Vegetable Brassicas;Compendium of Crop Genome Designing for Nutraceuticals;2023

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